Mock Birds or Beef Rolls

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. round steak or
  • 1 teaspoon onion, chopped
  • Veal steak, ¼ inch thick
  • 1 tablespoon pickle, chopped
  • 1 teaspoon salt
  • 2 tablespoons fat drippings
  • ¼ teaspoon prepared mustard
  • 1 pint boiling water
  • 1 tablespoon chopped fat bacon
  • 1 bay leaf


Cut 1 pound of round steak ¼ of an inch thick in four pieces. Flatten each piece, sprinkle with salt and pepper, and spread With bacon, mustard, onion and a speck of paprika. Roll each slice and fasten with either string or toothpicks. Sprinkle each roll with flour and brown in fat or butter and add enough boiling water to cover. Simmer until nearly tender, then add salt according to taste and continue simmering until tender and remove strings. Time required, 2½ to 3 hours.

Before serving, remove fat and sprinkle ½ tablespoon of flour over beef rolls. Allow to cook a few minutes; strain gravy and serve very hot. Veal may be used in the same way. It does not require as long cooking as beef. Add 2 tablespoons Sherry if desired. Poultry Dressing, No. 1, may be used to spread on the slices, in place of the bacon and mustard dressing.